# Components:
→ Dough
01 - 1 can (16 oz) refrigerated biscuit dough (6 large biscuits)
→ Pizza Filling
02 - 1 cup pizza sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup sliced pepperoni or sliced mushrooms for vegetarian
05 - 1/2 cup diced bell pepper
06 - 1/4 cup sliced black olives
07 - 1/4 cup finely chopped red onion
08 - 1 teaspoon dried Italian herbs
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Topping
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves, for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin.
02 - Separate the biscuit dough and flatten each piece into a 4-inch round. Press each round into a muffin cup, creating a deep well with dough up the sides.
03 - In a mixing bowl, combine pizza sauce, mozzarella cheese, pepperoni or mushrooms, bell pepper, black olives, red onion, Italian herbs, and crushed red pepper flakes. Season with salt and black pepper as desired.
04 - Spoon the pizza filling mixture evenly into each prepared dough cup, nearly filling to the top.
05 - Sprinkle grated Parmesan cheese over the filling.
06 - Bake for 18 to 20 minutes or until biscuit dough is golden and filling is bubbling.
07 - Let cool for 2 to 3 minutes. Use a knife to loosen and lift the pot pie cups from the muffin tin.
08 - Garnish each pot pie cup with fresh basil leaves before serving.
